It’s my birthday this week, so I decided to give you guys something to help celebrate!

It’s Fall, which means pumpkin spice all-the-things, and on a cool Fall morning, what’s better than warm, fluffy Pumpkin Pie Pancakes?!

Not much, that’s what.

This recipe has evolved over time, and I’ll be honest, although I’ve made this the same way a couple of times now, I also end up changing things, like, every other time I make it. I’m really terrible at sticking to recipes. (Surprised?)

And here’s the thing: you don’t always have to.

Cakes and cupcakes and breads and quick breads usually require you to stick pretty close, there’s chemistry and magic at work there.

Lots of other things, though, have some wiggle room. With this recipe, the most important thing I’ve found is keeping the total amounts of fruit and/or veggie purée about the same, the amount of the milk about the same, and the amount of the eggs about the same. If you do that, you’re good.

Let’s say you don’t have any coconut milk on hand? If you swap in regular milk instead of coconut, you’re probably alright. Don’t have pumpkin? Use all applesauce. Or mashed banana. No applesauce? Use a bit more pumpkin, maybe an extra splash of milk if you’re feeling adventurous. See what happens!

The first time you make it, I’d make it as-called-for, just so you can kind of see what the consistency is supposed to be. From there, it’s really all about the ratios.

As long as you have enough eggs to hold it all together, enough flour to give it substance, enough fruit/veggie purée for moisture and flavor, you’ll most likely have something that works. I can’t promise it’ll be perfect if you go off-recipe, but the kitchen is not a perfect place. It’s a happy place. And “perfect” and “happy” rarely go hand in hand. It’s the imperfections that make life fun!

For me, cooking is all about the experimentation and the fun of seeing what will happen with every tweak and change. If that’s not for you, totally fine! That’s why there’s a recipe – I got you!

But if you like to play a little, see what you come up with. Have fun, and above all, enjoy!

You can find these items used in this recipe on Amazon :

Arrowhead Mills Coconut Flour

Pillsbury Blanched Almond Flour

So Delicious Culinary Coconut Milk

Recipe makes approximately 8, 3 ½” round pancakes (2 servings)

Pumpkin Pie Pancakes
Serves 2
Yummy, fluffy pancakes that taste like Fall and spice.
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Wet Ingredients
  1. 4 eggs
  2. ½ cup pumpkin puree
  3. ¼ cup unsweetened applesauce*
  4. ¼ cup coconut milk
  5. 1 tsp vanilla extract
Dry Ingredients
  1. ½ cup blanched almond flour
  2. 2 tbsp coconut flour
  3. 1 tsp ground cinnamon
  4. 1 tsp pumpkin pie spice
  5. 1 tsp baking soda
For the frying pan
  1. Coconut oil or butter, to your preference
  1. Whisk wet ingredients together in a large mixing bowl.
  2. Sift dry ingredients into wet mixture, and whisk again to combine. Let sit while you heat a large frying pan (nonstick works best for pancakes, but a *very* well-seasoned cast iron skillet will work, too).
  3. Set your frying pan over medium heat, and add the coconut oil or butter. As it melts, spread it evenly around the pan. Test the heat of the pan by wetting your hand with a little water, and flicking a few droplets into the pan. If the droplets immediately sizzle and evaporate, you’re good to go!
  4. Pour batter ¼ cup at a time into the frying pan, 2 to 3 times, and making sure each batter-circle has a little room to spread without touching one another.
  5. Keep an eye on your pancakes for little bubbles to appear on top, about 2-4 minutes. Once the bubbles start to pop, carefully flip over each pancake. Take note of the now-flipped pancakes. All stovetops are different, so adjust your heat down a little if they seem overly browned or burnt.
  6. After about 2 minutes, touch the top of the pancake. Does it feel cooked through – spongy, not soggy? If so, remove to a plate, and cover with a lid to keep warm. If not, leave in the pan another 1 to 2 minutes, until cooked through.
  7. Repeat this process with the rest of the batter – ¼ cup of batter at a time, 2 to 3 pancakes per pan.
  8. Once you’ve cooked all of your pancakes, divide between two plates. Add your favorite toppings – butter, warmed maple syrup**, walnuts…maybe chocolate chips? Serve alongside some pastured bacon or Applegate breakfast sausages. Enjoy!
  1. * For a 21DSD-friendly version, use a homemade Granny Smith applesauce, like the one from the 21-Day Sugar Detox Guidebook or Cookbook.
  2. ** To keep this 21DSD-friendly, avoid the maple syrup and chocolate chips. Top with melted coconut butter, a few tablespoons of warmed 21DSD applesauce with cinnamon, or use as "bread" for a Fall-spiced breakfast sandwich.
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